DOI: https://doi.org/10.14710/jksa.25.3.108-115

Chemosensor Strip from Kepok Banana Bracts Extract (Musa paradisiaca L.) for Detection of Tuna Freshness

Departement of Chemistry, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

Received: 19 Sep 2021; Revised: 27 Feb 2022; Accepted: 10 Mar 2022; Published: 31 Mar 2022.
Open Access Copyright 2022 Jurnal Kimia Sains dan Aplikasi under http://creativecommons.org/licenses/by-sa/4.0.

Citation Format:
Cover Image
Abstract

Anthocyanins as chemosensory compounds for amines have been tested in this study. Because anthocyanins are sensitive to pH changes, while amines have an alkaline nature, they can cause structural changes in anthocyanins, resulting in changes in the color of anthocyanins. The source of anthocyanins was the Kepok banana bracts (Musa paradisiaca L.), which were extracted using a mixture of ethanol:HCl 0.15% (3:2). The types of anthocyanin compounds were characterized using a UV-Vis spectrophotometer. The anthocyanin content obtained varied from 1.26 mg/100 g to 5.08 mg/100 g. The type of anthocyanin in the Kepok banana bracts was found as a cyanidin-3-rutinoside with maximum absorption at 513 nm at pH 1. The color of anthocyanin extract varied with changes in pH; it turned red in acid and faded in neutral solutions. The green color in the alkaline solution changes to brownish-yellow was associated with anthocyanin degradation. The color change at different pH indicates that banana bracts are regarded as a potential chemosensory compound to detect tuna freshness. The chemosensor was applied to a cellulose-based strip and exhibited a color change that corresponded to the increase in pH and was comparable to the results of the pH meter measurement. The structural changes of anthocyanin before and after the tuna freshness test were identified by the FTIR-ATR, indicating a change in the anthocyanin structure. Tuna freshness began to diminish after being stored for 12 and 24 hours at room temperature, marked by a color change of the paper strip to colorless and blackish gray.

Fulltext View|Download
Keywords: Anthocyanins; Banana bracts; Chemosensors; Tuna
Funding: Universitas Gajah Mada under contract MU123123

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Potential of C-Phenylcalix[4]Resorcinarene Epoxide Compound as Drug Delivery Agent in Breast Cancer Cells MCF-7 Chemosensor Strip from Kepok Banana Bracts Extract (Musa paradisiaca L.) for Detection of Tuna Freshness Computational Studies of Thiourea Derivatives as Anticancer Candidates through Inhibition of Sirtuin-1 (SIRT1) More recent articles
Most cited articles
Synthesis of Alginate-Chitosan Polyelectrolyte Complex (PEC) Membrane and Its Physical-Mechanical Properties Interlayer-free Silica Pectin Membrane for Wetland Saline Water via Pervaporation Skrining Metabolit Sekunder Bakteri Endofit yang Berfungsi sebagai Antidiabetes dari Daun Mimba (Azadirachta Indica) Modifikasi Zeolit Alam Menggunakan TiO2 sebagai Fotokatalis Zat Pewarna Indigo Carmine Sintesis Bahan Hibrida Amino-Silika dari Abu Sekam Padi Melalui Proses Sol-Gel More cited articles
  1. Gabriel Mourente, Douglas R. Tocher, Tuna nutrition and feeds: current status and future perspectives, Reviews in Fisheries Science, 17, 3, (2009), 373-390 https://doi.org/10.1080/10641260902752207
  2. Xiaohui Weng, Xiangyu Luan, Cheng Kong, Zhiyong Chang, Yinwu Li, Shujun Zhang, Salah Al-Majeed, Yingkui Xiao, A comprehensive method for assessing meat freshness using fusing electronic nose, computer vision, and artificial tactile technologies, Journal of Sensors, 2020, 8838535, (2020), 1-14 https://doi.org/10.1155/2020/8838535
  3. Mami Ishimaru, Yuma Muto, Akari Nakayama, Hideo Hatate, Ryusuke Tanaka, Determination of biogenic amines in fish meat and fermented foods using column-switching high-performance liquid chromatography with fluorescence detection, Food Analytical Methods, 12, 1, (2019), 166-175 https://doi.org/10.1007/s12161-018-1349-0
  4. Isuru S. Herath, Thomas E. O’Donnell, Julius Pavlov, Athula B. Attygalle, Screening freshness of seafood by measuring trimethylamine (TMA) levels using helium-plasma ionization mass spectrometry (HePI-MS), Journal of Analytical Science and Technology, 10, 1, (2019), 1-8 https://doi.org/10.1186/s40543-019-0190-4
  5. E. Alexandra Pazmiño-Durán, M. Mónica Giusti, Ronald E. Wrolstad, M. Beatriz A Glória, Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants, Food Chemistry, 73, 3, (2001), 327-332 https://doi.org/10.1016/S0308-8146(00)00305-8
  6. Fabian Weber, Lena Rebecca Larsen, Influence of fruit juice processing on anthocyanin stability, Food Research International, 100, (2017), 354-365 https://doi.org/10.1016/j.foodres.2017.06.033
  7. Jia Li, Bixiang Wang, Yang He, Liankui Wen, Hailong Nan, Fei Zheng, He Liu, Siyan Lu, Manyu Wu, Haoran Zhang, A review of the interaction between anthocyanins and proteins, Food Science and Technology International, 27, 5, (2021), 470-482 https://doi.org/10.1177%2F1082013220962613
  8. Ricarl Irish F. Agunos, Danilet Vi M. Mendoza, Michael Angelo S. Rivera, Anthocyanin Colorimetric Strip for Volatile Amine Determination, International Journal of Food Science, 2020, 1672851, (2020), 1-7 https://doi.org/10.1155/2020/1672851
  9. Yelfira Sari, Adlis Santoni, Elisabet Elisabet, Comparative Test of Color Stability between Betalain Pigments of Red Dragon Fruits and Anthocyanin Pigments from Tamarillo Fruit at Various pH, Jurnal Kimia Sains dan Aplikasi, 21, 3, (2018), 107-112 https://doi.org/10.14710/jksa.21.3.107-112
  10. A. Rommel, D. A. Heatherbell, R. E. Wrolstad, Red raspberry juice and wine: effect of processing and storage on anthocyanin pigment composition, color and appearance, Journal of Food Science, 55, 4, (1990), 1011-1017
  11. https://doi.org/10.1111/j.1365-2621.1990.tb01586.x
  12. L. S. Teh, F. J. Francis, A research note stability of anthocyanins from Zebrina pendula and Ipomoea tricolor in a model beverage, Journal of Food Science, 53, 5, (1988), 1580-1581 https://doi.org/10.1111/j.1365-2621.1988.tb09332.x
  13. T. A. Ove, M. M. Kamal, S. M. N. I. Nasim, M. M. I. Momin, S. C. Mondal, Extraction and quantification of anthocyanin from banana bracts using different ph and solvent concentration, International Journal of Food and Nutrition Sciences, 4, 2, (2019), 60-64
  14. J. Chandrasekhar, M. C. Madhusudhan, K. S. M. S. Raghavarao, Extraction of anthocyanins from red cabbage and purification using adsorption, Food and Bioproducts Processing, 90, 4, (2012), 615-623 https://doi.org/10.1016/j.fbp.2012.07.004
  15. Ganapathi Patil, M. C. Madhusudhan, B. Ravindra Babu, K. S. M. S. Raghavarao, Extraction, dealcoholization and concentration of anthocyanin from red radish, Chemical Engineering and Processing: Process Intensification, 48, 1, (2009), 364-369 https://doi.org/10.1016/j.cep.2008.05.006
  16. Lilian Abugoch, Cristián Tapia, Dora Plasencia, Ana Pastor, Olivio Castro‐Mandujano, Luis López, Victor H. Escalona, Shelf‐life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film, Journal of the Science of Food and Agriculture, 96, 2, (2016), 619-626 https://doi.org/10.1002/jsfa.7132
  17. Lingshuai Meng, Jinyan Zhu, Yan Ma, Xiyun Sun, Dongnan Li, Li Li, Hongqi Bai, Guang Xin, Xianjun Meng, Composition and antioxidant activity of anthocyanins from Aronia melanocarpa cultivated in Haicheng, Liaoning, China, Food Bioscience, 30, 100413, (2019), 1-10 https://doi.org/10.1016/j.fbio.2019.100413
  18. Yan Zhang, Si Chen, Baokun Qi, Xiaonan Sui, Lianzhou Jiang, Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility, Food Research International, 106, (2018), 619-625 https://doi.org/10.1016/j.foodres.2018.01.040
  19. Shampa Kundu, Himadri Sekhar Sarkar, Sujoy Das, Prithidipa Sahoo, Easy and rapid estimation of ammonia in cold-storage potatoes: precautions in the environment, New Journal of Chemistry, 43, 18, (2019), 6843-6847 https://doi.org/10.1039/C9NJ00954J
  20. Y. A. Begum, S. C. Deka, Stability of spray-dried microencapsulated anthocyanins extracted from culinary banana bract, International Journal of Food Properties, 20, 12, (2017), 3135-3148 https://doi.org/10.1080/10942912.2016.1277739
  21. Lana D. T. Tantriasa, Chairil Anwar, Endang Astuti, Synthesis of Curcumin Analogs under Ultrasound Irradiation for Inhibiting α-Amylase, Materials Science Forum, 2019 https://doi.org/10.4028/www.scientific.net/MSF.948.115
  22. Antoanela Patras, Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients, Food Chemistry, 275, (2019), 539-548 https://doi.org/10.1016/j.foodchem.2018.09.100
  23. Mitali Kulkarni, Ajit Datar, Stability study of Anthocyanins from Banana bracts (Musa paradisiacal L.) of Indian origin extracted by Microwave Extraction, G P Globalize Research Journal of Chemistry, 1, 1, 16-27
  24. Meiny Suzery, Sri Lestari, Bambang Cahyono, Penentuan total antosianin dari kelopak bunga Rosela (Hibiscus sabdariffa L) dengan metode maserasi dan sokshletasi, Jurnal Sains dan Matematika, 18, 1, (2010), 1-6
  25. Min-Kyoung Kim, Han-ah Kim, Kwangoh Koh, Hee-Seon Kim, Young Sang Lee, Yong Ho Kim, Identification and quantification of anthocyanin pigments in colored rice, Nutrition Research and Practice, 2, 1, (2008), 46-49 https://doi.org/10.4162/nrp.2008.2.1.46
  26. Fu Liang Han, Yan Xu, Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution, South African Journal of Enology and Viticulture, 36, 1, (2015), 105-116 https://doi.org/10.21548/36-1-940
  27. Chuanguang Qin, Yang Li, Weining Niu, Yan Ding, Ruijie Zhang, Xiaoya Shang, Analysis and characterisation of anthocyanins in mulberry fruit, Czech Journal of Food Sciences, 28, 2, (2010), 117-126 https://doi.org/10.17221/228/2008-CJFS
  28. Ping Zeng, Xiong Chen, Ya-Ru Qin, Ye-Hui Zhang, Xu-Ping Wang, Jing-Yu Wang, Zheng-Xiang Ning, Qi-Jun Ruan, You-Sheng Zhang, Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness, Food Research International, 126, 108604, (2019), 1-8 https://doi.org/10.1016/j.foodres.2019.108604
  29. Jessica Alvionita, Djaswir Darwis, Mai Efdi, Ekstraksi dan identifikasi senyawa antosianin dari jantung pisang raja (Musa X paradisica L.) serta uji aktivitas antioksidannya, Jurnal Riset Kimia, 9, 2, (2016), 21 https://doi.org/10.25077/jrk.v9i2.284
  30. Paulo Henrique Março, Ronei Jesus Poppi, Ieda Spacino Scarminio, Romà Tauler, Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella, Food Chemistry, 125, 3, (2011), 1020-1027 https://doi.org/10.1016/j.foodchem.2010.10.005
  31. Elhameh Nikkhah, M. Khayamy, R. Heidari, Rashid Jamee, Effect of sugar treatment on stability of anthocyanin pigments in berries, Journal of Biological Sciences, 7, 8, (2007), 1412-1417 https://dx.doi.org/10.3923/jbs.2007.1412.1417
  32. B. K. K. K. Jinadasa, Determination of quality of marine fishes based on total volatile base nitrogen test (TVB-N), Nature and Science, 5, 12, (2014), 106-111
  33. B. K. K. K. Jinadasa, C. K. Galhena, N. P. P. Liyanage, Histamine formation and the freshness of yellowfin tuna (Thunnus albacares) stored at different temperatures, Cogent Food & Agriculture, 1:1, 1028735, (2015), 1-10 https://doi.org/10.1080/23311932.2015.1028735
  34. Nejib Guizani, Moza Abdallah Al-Busaidy, Ismail Mohammed Al-Belushi, Ann Mothershaw, Mohammad Shafiur Rahman, The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares), Food Research International, 38, 2, (2005), 215-222 https://doi.org/10.1016/j.foodres.2004.09.011
  35. Lilis Amongsari, Bambang Kuswandi, Nia Kristiningrum, Pengembangan sensor kesegaran edible untuk fillet ikan tuna (Thunnus albacares) berbasis antosianin kulit buah juwet (Syzygium cumini) dengan membran selulosa bakterial, Pustaka Kesehatan, 8, 2, (2020), 66-71 https://doi.org/10.19184/pk.v8i2.11460
  36. E. Tarmizi, A. Z. E. Putri, M. A. Nusandari, Y. A. Husnil, R. Saragih, L. H. Lalasari, Identification of chemical structure of anthocyanin and other active substances of red color melinjo peels by FTIR and LC-MC analysis, IOP Conference Series: Materials Science and Engineering, 2019 https://doi.org/10.1088/1757-899X/578/1/012013

Last update:

  1. Banana flower bract anthocyanin based pH sensitive, intelligent film indicator developed using banana starch and its derivative

    Paramasivam Suresh Kumar, Thayumanavan Shuprajhaa, Arthee Rajendran, Keerthana Dhandapani. Food Packaging and Shelf Life, 46 , 2024. doi: 10.1016/j.fpsl.2024.101375

Last update: 2024-11-17 18:25:04

No citation recorded.